Anyhow, hope you enjoy! Don't forget to like the facebook page!
- 50g butter
- 2 cloves garlic
- Handful of chopped parsley
- Squeeze of lemon
- Chicken breast
- Bread crumbs
- 1 egg
- Plain flour, a handful
- Parmesan, grated
You have to prep the butter in advance. So you'll need to weight out 50g into a bowl. Chop up your garlic and parsley and then pop that in with the butter. Add the lemon juice, being careful not to get any pips in there #notaboutthat. Now mix it all together by squidging it with the back of a fork.
When it's nicely mashed, pop it on a piece of cling film and roll it up into a sausage shape and then bung in the fridge for a couple of hours.
When you are ready to eat, grab a chicken breast and carefully cut a pocket into the side (see the video). Be careful not to cut a hole through it otherwise the butter will just melt out.
Once you've made your pocket, cut two discs out of the butter and pop them in. Close it up. Put the chicken to one side.
Grab three small plates and add a couple of tablespoons of breadcrumbs to one, and a few tablespoons of flour to another. Crack your egg into a bowl and beat it briefly with a fork. Now pour the egg onto the last plate.
Get a frying pan on the hob with a slug of olive oil in it (see vid if unsure how much).
Now grab your chicken and then roll it in the flour, then the egg, then the breadcrumbs. Repeat.
Pop the chicken in the frying pan and let it brown on both sides. The best bet is to put it in and wait for a minute or so then flip it and do the same again. It'll be lovely and golden. Now pop the chicken in a small baking dish and grate a little parmesan on top then cook for 12 mins at 180. Then cover the chicken with tin foil and cook for a further 8 mins. This keeps it super moist. Also, if you have tomatoes, add them in with the chicken when you cover it up.
Serve with mash, green beans and a little bit of torn up parsley to make it look pretty. Have a fab night!